Beetroot And Dried Cranberries Recipes

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Steps:

• Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
• Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.

Steps:

• Cover the cranberries with the wine in a small bowl, squish them around and set aside.
• Boil beets for 15-20 minutes until tender and the skins rub off easily.
• Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).
• Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.).
• Throw the cranberries and wine into the pan with the shards of beetroot.
• Add a splash of balsamic and season to taste. I have added dried rosemary and/or thyme to the pan as well and this always works well.
• Stir until well mixed and heated through.